A Yummy Meatless soup our dear friends Tammy and Bruce shared with us. Since my kids don't like big chunks of veggies, I blend veggies on low to get the veggies finely chopped
1 finely chopped medium onion
1 finely chopped Anise root (Sprout has the best price
for this in organic)
1 teaspoon crushed garlic
2 Tbsp olive oil
2 Tablespoon of tomato paste
1 1/2 Cup of diced carrots
1 celery stalk -optional
1 can of chicken broth (optional)
2 cans of Butter beans (rinse)
1 bunch of organic kale (chopped)
Salt, pepper, and red crushed pepper to taste
1 1/2 teaspoon of Italian herb seasoning
1 handful of pasta
Roughly cut up all veggies first
Heat olive oil in a pot over low medium heat.
Add garlic, onion, celery (if using) and anise. Stir for 5 minutes until soften.
Place in blender on low setting to chop finely along with 1 cup water.
Return to pot
Add carrots, kale, and broth to blender. Blend until carrots are finely chopped
Add to pot
Bring to Simmer for another 7 minutes then add tomato
paste.
Add Italian herb, red crushed pepper then add water
(around 7 cups)
Cover and cook until carrot is tender but not overcooked
Add butter beans.
Season to taste.
Optional -Add pasta and simmer for 5 min on low
heat. Cover pot and turn off heat so
pasta continues to cook
